Brownie Tarte

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup pecans
• 14 tablespoons unsalted butter, cut into pieces
• 3 ounces semisweet chocolate, chopped into small pieces
• 1/2 cup unsweetened cocoa
• 1 1/4 cups sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 3 ounces cream cheese, cut into pieces
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate, coarsely chopped
• 1/3 cup heavy whipping cream

Recipe

• 1 preheat oven to 350 degrees f and toast nuts for 8-10 minutes until lightly browned and fragrant. let cool and then chop into pieces. set aside.
• 2 reduce the oven temperature to 325 degrees f.
• 3 grease a 9 inch fluted tart pan with a removable bottom, and then line the bottom of the pan with parchment paper.
• 4 in a metal bowl, placed over a saucepan of simmering water, melt the butter and chopped chocolate. when the chocolate has melted transfer the mixture to a larger bowl.
• 5 use a hand mixer the beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
• 6 add the eggs, one at a time, beating well after each addition.
• 7 beat in the vanilla extract and then beat in the cream cheese, until small pieces remain.
• 8 add the flour and salt and mix by hand just until the flour is incorporated.
• 9 stir in the nuts.
• 10 place the tart pan onto a large baking sheet to catch any drips.
• 11 pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.
• 12 bake for about 30 to 35 minutes or until the batter has set. if you insert a toothpick about 1 inch from the sides of the pan it should come out clean.
• 13 to make the ganache: place the chopped chocolate in a small heatproof bowl. set aside.
• 14 heat the cream in a small saucepan over medium heat. bring just to a boil.
• 15 immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. stir until smooth.
• 16 to assemble the tart: remove from oven and place on a wire rack to cool for about 5 minutes.
• 17 with the end of a wooden spoon that is well greased make holes evenly spaced holes, about 1 inch apart, into the top of the brownie tart.
• 18 as you insert the end of the wooden spoon into the tart twist the spoon to prevent the tart from tearing.
• 19 you should have about 25-30 small holes.
• 20 then, with a small spoon fill the holes with the ganache.
• 21 the ganache will sink as it cools so add more ganache, as needed.
• 22 let the tart cool completely and then cover and refrigerate.